Zuppa di Clams

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Clams: Fresh clams are readily available in larger grocery stores, typically packaged in a mesh bag to keep them alive. While many supermarkets carry farm-raised clams, which are generally clean, I prefer to take an extra step and purge them to be on the safe side. A gritty clam can throw off the entire dish; nobody wants that! Check out the details below for a quick guide on how to purge the clams before diving into the deliciousness of our Zuppa Di Clams recipe.
Onion: You can use white, brown, yellow, or red onion.
Garlic: The recipe suggests 6 cloves, but as I always say, measure garlic with your heart, so add more or less as you prefer.
Crushed tomatoes: I like canned crushed Italian tomatoes because they have the sweetest flavor. If you can't get crushed tomatoes, use whole canned tomatoes and puree or squash them with your hands.
Sugar: This is optional and will depend entirely on the brand of crushed tomatoes you buy. Taste your soup and see if it needs the added sweetness before using the sugar.
Clam juice/broth/stock: You can buy bottles of clam juice from the tinned fish section at your local grocery store. Opt for a high-quality stock as an alternative if it's unavailable. You can use chicken, vegetable, or fish broth/stock.
White wine: Any dry white wine that you would drink is fine here. You could even use a red wine. If you don't consume alcohol, then replace it with extra broth/stock. 
Red pepper flakes: Totally optional. Feel free to leave them out or add more if you want more heat.
Ground fennel: Ground fennel adds something unique to the soup and is easy to find at larger grocery stores. But if you can't find it, you can leave it out.

Purge your fresh clams ready for the Zuppa di Clam:

1. Begin by ensuring that all the clam shells are tightly shut.
2. Give any open clams a gentle tap on the countertop and check if they promptly close their shells.
3. Discard clams that don't close tightly or have cracked or chipped shells.
4. Next, create a solution of salt in cold water (around 1 tablespoon per 2 cups) and place the clams in the bowl. Allow them to sit for about 30 minutes; this time lets them expel any sand or grit lingering inside their shells. If you notice significant sand at the bottom of the bowl, consider repeating the process with a fresh batch of salty water.
5. Once the clams have undergone the purging, let them soak in a bowl of cold, unsalted water for 10 minutes to rid them of any excess salt.

It's worth mentioning that most grocery stores offer farm-raised clams, which are generally relatively clean. However, it's still a good practice to go through the purging process, as a clam with grit or sand can throw off the entire meal.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Purge your clams: I can't stress this enough – having sand or grit in your clam can completely spoil the meal. See above for how to do this. 
• Get rid of dead clams: Before starting the cooking process, remove any clams that remain open or don't shut when tapped on the countertop. After cooking, dispose of any clams that haven't opened. If you notice a significant number of unopened clams after the initial cooking time, extend the cooking time by 2-3 minutes, as exceptionally fresh clams take a bit longer to open up.
• Stir gently: Don't stir vigorously once the clams are added to the sauce. This can cause the shells to chip, leaving you with little bits of broken shells in your soup.
• Don't burn the garlic: Reduce the heat before you add the garlic to the pan. You want the garlic to soften, but it will leave an acrid taste throughout your whole dish if it starts to color.
• Taste your dish: Before adding salt, taste the sauce; clams can vary in saltiness, so check you need salt before adding extra. Canned tomatoes vary in sweetness, so taste the sauce before adding the sugar, as you may find you don't need it.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Replace the clams with mussels, or use a mixture of the two. They cook in the same time, so you can add them all together. 
• Fry off Italian sausage (spicy or sweet) with the vegetables to add a meaty depth to your dish.
• Add bell pepper, mushrooms, green beans, or asparagus to the soup.
• Add some halved baby potatoes for a heartier meal when adding tomatoes. 
• Or add some cooked pasta to the dish just before serving.

Sides: This is perfect for serving with some crusty bread. With a side salad to round out the meal. Alternatively, add a side of french fries like the French do with moule mariniere. 

Wine: The tomatoes in this dish mean you need a wine with enough acidity to balance it. Anything light with low acidity will taste very flat next to the sauce. For a perfect pairing, try a Vermentino; it has a sharp, citrusy finish, and it pairs beautifully with the sauce without overpowering the clams. A New Zealand Sauvignon Blanc would also work. This Zuppa di Clams also works well with a lighter red like a Barbaresco or a Zinfandel.